Hantak

Hantak is a native biscuit made and served mostly for special occasions e.g. weddings. It resembles a pretzel and is glazed with sugar. It can be made sweet or salty depending on one’s preference. My neighbor was kind enough to show me how it’s done so you can see for yourselves. This recipe yields around 250 pieces of Hantak. The name, by the way, means something like “dumped” in the Tausug dialect because the dough is dumped onto the table as a kneading method. If you don’t want to make this many biscuits, simply divide the ingredients to the desired measurements. For example, if you want to make just half of the recipe, divide all the ingredients into half. Easy, huh?

HANTAK ingredients:

1 kilo flour (you can use all-purpose but here, 3rd-class flour was used)

1/2 cup sugar

100g STAR margarine (the regular kind)

3 eggs

3/4 cup water

Oil for frying

Procedure:

1. Mix all the ingredients in a large bowl until well integrated. The color will be yellow and will form into a ball.

2. Knead the dough in a push-away motion. Fold the farther end of the dough over and knead again. Do this until the dough looks like on the picture below when cut. Today, you can use an electric appliance to make the dough. The length of time to make it depends on the amount of your ingredients. This recipe takes more than 10 minutes for the dough to look like this:

3. Once the dough is ready, cut it into slices above and flatten each with a pasta maker or a rolling pin. It should be this thick only:

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